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Anthocyanins

Known as: Anthocyanin, Anthocyanins [Chemical/Ingredient] 
A group of FLAVONOIDS derived from FLAVONOLS, which lack the ketone oxygen at the 4-position. They are glycosylated versions of cyanidin… 
National Institutes of Health

Papers overview

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Review
2017
Review
2017
ABSTRACT Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms… 
Review
2010
Review
2010
  • Jian He, M. Giusti
  • Annual review of food science and technology
  • 2010
  • Corpus ID: 31843693
Anthocyanins are flavonoids in fruits and vegetables that render them vivid red to blue. To date, there have been more than 635… 
Review
2008
Review
2008
Plant compounds that are perceived by humans to have color are generally referred to as 'pigments'. Their varied structures and… 
Review
2004
Review
2004
Polyphenols are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such… 
Highly Cited
2003
Highly Cited
2003
The antioxidant activity of the six common anthocyanidins, pelargonidin, cyanidin, delphinidin, peonidin, petunidin, and malvidin… 
Review
2001
Review
2001
The role of flavonoids as the major red, blue, and purple pigments in plants has gained these secondary products a great deal of… 
Review
2000
Review
2000
Highly Cited
1999
Highly Cited
1999
Abstract. The occurrence of malondialdehyde (MDA), a secondary end product of the oxidation of polyunsaturated fatty acids, is… 
Highly Cited
1997
Highly Cited
1997
Anthocyanins are natural colorants belonging to the flavonoid family. They are widely distributed among flowers, fruits, and… 
Review
1995
Review
1995
Flavonoids represent a large class of secondary plant metabolites, of which anthocyanins are the most conspicuous class, dueto…